Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and place the salmon fillets on it. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. You'll know it's done when it's opaque and firm to the touch, with a lovely golden brown colour.

While the salmon is baking, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-4 minutes, or until it's translucent and starting to caramelize. Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning. The aroma of cooked garlic will fill the air, and you'll know it's ready when it's soft and fragrant.

Add the frozen peas and carrots, diced bell peppers, and grated ginger to the skillet. Cook for 4-5 minutes, or until the vegetables are tender-crisp and the bell peppers are slightly charred. You'll hear the sound of sizzling vegetables as they cook, and you'll know they're done when they're tender but still crisp.

In a small bowl, whisk together the teriyaki sauce and 1 tablespoon of water. Pour the sauce over the vegetables and cook for an additional 1-2 minutes, or until the sauce has thickened and the vegetables are coated. The sauce will reduce and thicken, creating a rich and sticky glaze that coats the vegetables.

Fluff the cooked white rice with a fork and stir in the cooked vegetables and teriyaki sauce. Season with salt and pepper to taste. The rice will be fluffy and separate, with a lovely sheen from the teriyaki sauce.

To assemble the bowls, place a portion of the rice mixture on the bottom, followed by a piece of baked salmon. Garnish with sliced green onions and sesame seeds, if desired. The finished dish will be a vibrant and colourful mix of textures and flavours, with the crispy sesame seeds and fresh green onions adding a nice crunch and freshness.